This recipe first appeared in the September 2012 issue of Culinaire Magazine courtesy Stephanie Arsenault.
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Using ripe peaches, white wine, and aromatic vanilla bean to create the perfect filling for an accompanying almond-laced crust. Slightly different from a traditional galette, this French-inspired dessert is easy to make, and even easier to eat. Don’t worry about peeling the peaches; leaving the skin on allows for a nice pop of colour and a pleasant variation in texture.